Red Beans and Rice

Step 1

1 In a large soup pot or Dutch oven over medium heat, heat the oil until shimmering

Step 2

2 Add the sausage and cook, stirring a few times, until some of its fat renders and the sausage browns, 6 to 8 minutes

Step 3

3 Using a slotted spoon

Step 4

4 transfer the sausage to a plate

Step 5

5 Add the bell pepper, onion, scallions and garlic to the pot and stir to coat in the fat

Step 6

6 Increase the heat to medium-high and cook, stirring, until just softened, about 2 minutes

Step 7

7 Add the beans, broth, thyme, bay leaves and the black and cayenne peppers

Step 8

8 Reduce the heat to medium, cover and cook for 25 minutes

Step 9

9 Uncover and discard the bay leaves

Step 10

10 Using the back of a wooden spoon, mash about a cup’s worth of the beans against the side of the pot; this will thicken the mix a bit

Step 11

11 Return the reserved sausage to the pot, as soon as it’s heated through, turn off the heat and stir in the parsley

Step 12

12 Taste, and season with the salt, as desired

Step 13

13 Serve hot, with white rice and garnished with additional parsley; pass the hot sauce at the table